This was my dinner last night and not only was it delicious; it was fast and easy for a weeknight meal. I was looking for something that could jazz up the chicken without being too difficult and it was a home-run! I ran into a few (self-inflicted) issues that I will share to save you some time and extra dish washing.
The mistake I made was not checking the size of my sheet pan. I couldn’t fit all my potatoes and veggies in one layer. I have a decent sized pan, but it isn’t the largest one they sell and that is probably what I needed for this recipe. I used a larger pan with higher sides to accommodate the mass of food I had and it worked just fine. Unfortunately, I didn’t plan on that so I had already oiled the sheet pan and had to clean it, but I digress…
The first switch I made was the olive oil. My husband and I had gone to a fair at the end of the summer here in Plymouth and we bought the most fabulous olive oil. It is flavored, and it is awesome. I used the Meyer Lemon Extra Virgin Olive Oil for this and it added such a nice flavor, it was amazing. We got four small bottles and the flavoring was amazing, pomegranate, basil and balsamic. We love them all. You can check it out here if you are looking for more information.
I added turmeric as one of the spices because I add turmeric to anything I can. Studies show that it is one of the most beneficial spices for health that there is, and it tastes good! I also decreased the rosemary and thyme just a bit because the recipe called for fresh and I used it from my spice rack. I cut it by about half and it still tasted great! Lastly, I used white baby potatoes and broccoli (frozen).
Get creative with what you have, you’ll be surprised at the results. These are the ingredients the recipe called for but you can get the whole recipe here. She has amazing recipes!
Sheet Pan Rosemary Chicken
- 1 tbsp lemon juice
- 2 cloves minced garlic
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1/2 tsp sea salt
- 1 tsp black pepper
- 4 boneless, skinless chicken breasts
- 3 cups white baby potatoes
- 1 bag frozen brocolli